6 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE 
trench in the middle. (Fig. 2.) This facilitates the escape of whey 
in a manner similar to that used in the manufacture of Cheddar 
cheese. The purpose of washing the curd is to prevent it from 
becoming too tough and rubbery, to eliminate the whey, and to 
increase its keeping quality. There should be little or no free whey 
in the cheese at the time of salting. 
The advantages of the trench system over the drain-rack system 
are: (1) Less space is required; (2) drain cloths and special racks 
are eliminated, thereby reducing the cost of equipment and labor; 
(3) fewer curd particles are broken, thereby reducing the loss in 
the whey; (4) the curd requires less constant attention; (5) the 
curd may be salted and creamed while still in the vat and packed 
directly from the vat into the tubs. 
Fig. 2.—Cheese drawn to sides of vat, forming drainage trench in middle 
SALTING AND CREAMING 
When the curd has been drained sufficiently, salt is added and 
thoroughly worked into the cheese. The rate of salting is deter- 
mined by the demand, some markets desiring a lght-salted and 
others preferring a heavy-salted cheese. One and one-quarter 
pounds of salt to 100 pounds of cheese gives a medium-light-salted 
cheese satisfactory to the ordinary taste. From 3 to 4 ounces of 
salt to 100 pounds of milk is about the right degree of salting, and 
perhaps may be a better basis on which to begin. It usually is 
advisable to salt rather lightly, allowing the consumers greater 
opportunity to prepare the cheese to suit their individual tastes. . 
The addition of 1 pound of sweet cream to 10 pounds of cheese 
greatly increases palatability and is to be recommended, especially 
when it is desired to build up a trade appreciating high-quality 
products. The cream is worked into the cheese with the salt. The 
additional cost of cream is small when it is considered that each 
pound of cream adds a pound to the weight of the cheese. 
